I made the ‘Muffin Pan Mini Omelets’ from Isa Does it. They were very easy to do. The only problem is that the recipe gives you 12 mini omelets. And after eating 4 I wanted to do something different with them. And this was what I did:
I prepared an ‘egg-less salad’ sandwich by crumbling the omelets and adding some veganaise, shredded carrots and tiny pieces of gerkins.
I also crumbled some to add to my tomato soup with gnocchi.
I don’t know if it’s somewhere a written law, but when you use a banana and peanut butter in a baking recipe, you have to name it ‘Elvis’. So here’s my own first Elvis recipe. As being an Belgian, I had to add some chocolate.
Chocolate Elvis Muffins
Good for 12 muffins
- 1 banana
- 2 cup flour
- 3/4 cup sugar
- 2 tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/3 cup soy yoghurt
- 1/4 cup canola oil
- 1/3 cup plant based milk
- 1 tsp vanille essence
- 1/4 cup peanut butter
- 1/4 cup chocolate chips
Preheat oven at 175°C (350° F)
- Mash the banana by using a fork.
- Add flour and stir well. You can use the fork again.
- Add all the other dry ingredients (except chocolate chips) and stir. Use a spoon from now on.
- Now add one for one all the liquid ingredients and the peanut butter. Stir until just blended but make sure you don’t overmix it.
- Fold in the chocolate chips.
- Divide the batter among your muffin pan.
- Bake at 20 to 25 minutes at 175°C (350° F).
I keep finding new ways to eat my tofu:
Name: Pesto-Cauliflower Pasta with Broaded Tofu
From: Isa Does It
Author: Isa Chandra Moskowitz
Usually when I go to a potluck, I’ll bake something. Last time I took this cake. Like I needed a reason to try out ‘Cheers to Vegan Sweets‘:
Name: Arnold Palmer Loaf
From: Cheers to Vegan Sweets
Author: Kelly Peloza
Adjustments: I had some leftovers from a Vegan Cream Cheese Glaze, so I used that one.
Recently I bought this Roulade, but I was in my fridge for ages because I had no idea what to do with it. Then one day I was hungry for a tagliatelli with mushroom sauce. So why no put a Roulade on top.
I suppose I don’t have to present Yotam Ottolenghi anymore. In Belgium his cookbooks has a lot of fans. The books contain some vegan recipes or/and recipes you can easily veganize:
Clockwise from left to right:
Kisir – from Plenty
Puy lentils in puff pastry - from Plenty (veganized by using soy-yoghurt)
Salad of baby spinach with dates and almonds - recipe from Ottolenghi found in a magazine
On the last day of 2013 we had some sleepovers. So on that day we did some vegan baking:
At the front:
Name: Tiramisu Whoopie Pies
From: Betty goes Vegan
I also made myself a Chai Mix with Green Tea and baked some crepes (recipe from The Urban Vegan)
Only showing some pictures to give you an idea. I had some guests who also brought food, like the dessert which is a traditional Norwegian one. Not on the pictures: more appetizers, snacks and the soup:
Although I want to mention that the first pictures shows ‘Carousing Cucumber Rounds with Rummy Hummus’ from The Tipsy Vegan. You have to admit, I just had to mention food with such a name.
Name: Marbled Banana Bread
From: Isa does it
Author: Isa Chandra Moskowitz
Comment: a basic classic and oh, so good!
This is the 3th post in my speculoos series this week.
These Speculoos Muffins were made by the daughter. She made up her own recipe. Unfortunately she didn’t give me the recipe. I can only hope she’ll make lots more of them in my future, because these were delicious: